"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 7/6/2016 12:20 AM, Julie Bove wrote:
>>>>>
>>>>> "Doris Night" > wrote in message
>>>>> ...
>>>>>>
>>>>>> The butter and flour mixture isn't a slurry - it's called "buerre
>>>>>> manie", or kneaded butter. A slurry is a combination of a starch
>>>>>> (corn
>>>>>> starch, flour, etc) and cold water. There is no butter or other fat
>>>>>> involved.
>>>>>
>>>>> *I* know what a slurry is. I believe I even mentioned it in the
>>>>> original
>>>>> post. Yes. Yes I did. I just looked. I also know how to make a white
>>>>> sauce. That has butter in it.
>>>>
>>>> No one was talking about white sauce. You're flip-flopping again.
>>>
>>> Actually someone mentioned a mix of flour and butter and that is the
>>> start of a white sauce. No?
>>
>> If it is of any use I can tell you what I use to thicken gravies and
>> sauces.
>>
>> I whiz butter and flour up until it looks like breadcrumbs. I can keep a
>> poly bag of it in the freezer and just spoon some out when I need it. It
>> doesn't freeze in a hard lump either.
>>
>> I just add it to the liquid in the pan and whisk it up.
>
> That's a great idea.

Hope you like it


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